Spaghetti with Fish and Vegetables: Ciambotta
- 1 medium onion, coarsely chopped
- 3 garlic cloves, crushed and sliced
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 bunches Italian parsley, coarsely chopped to yield 1/2 cup
- 2 cans tomatoes, coarsely chopped
- 1 green bell pepper, cored and thinly sliced
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt, plus more for seasoning
- 1 1/2 cups water
- 1/2 cup dry white wine
- Salt and pepper
- 2 pounds white fish steaks, such as rock fish, mullet, haddock, halibut, cod, or snapper
- 1 pound spaghetti
- Freshly ground black pepper
In a large saucepan over medium heat, gently saute onion and garlic in oil until vegetables soften, about 10 minutes. Stir all but 2 tablespoons of the parsley into the vegetables, then add the tomatoes, green pepper, pepper flakes, and 1 teaspoon salt, stirring to mix well. Cover and cook over low heat for 20 minutes.
Add water and wine and bring to a simmer. Adjust seasoning with salt and pepper. Put the fish steaks into the saucepan, covering with the sauce. Cook 15 minutes, or until fish is cooked through. Remove the fish to a plate using a slotted spoon. Set aside.
Bring sauce to a boil and reduce until it coats the back of a spoon, removing any fish bones or skin you find. Flake the cooked fish flesh and return to the reduced sauce. Cook for 5 minutes to meld flavors, then remove from heat and set aside.
Bring 6 quarts of water to a boil over high heat and add 2 tablespoons salt.
Cook over high heat 45 seconds, then divide evenly among 6 heated pasta bowls, sprinkle with remaining parsley, drizzle with oil, and serve immediately.
Recipe copyright Mario Batali, 2002. All Rights Reserved.
Recipe courtesy of Rachael Ray
Recipe courtesy of Giada De Laurentiis